Crock-Pot® Blog

Slow Cook Your Way to the Beach

When the sun is shining and the waves are calling, the last thing you want to do is tend to a hot stove for hours. But you're bound to get hungry when you're spending all that time being active outdoors. Wouldn't it be great if you could play in the sand all day and come home to a perfectly prepared dinner?

You can also switch things up a bit and prep all of your food the night before your big beach adventure. Cook these recipes in your slow cooker as you pack the car and prepare your beach bag. They'll be ready in time for your trip, and they'll keep you satisfied while you spend the day lounging in the sun.

Snack on some dip at the beach.

Spinach Dip
When you're in a bathing suit, the last thing you want to do is load up on heavy food. Stick to some light but filling snacks like this spinach dip to satisfy your hunger without weighing you down. One of the greatest parts about this recipe is that it's quick and easy to make. Prep time is minimal, meaning you can focus more of your attention on getting everything ready for your beach day.

You'll Need:

2 14-ounce cans artichoke hearts, drained and chopped

1 10-ounce package frozen spinach, thawed and squeezed dry

1/2 cup light sour cream

3/4 cup Greek yogurt

1 small onion, diced

2 cloves garlic, crushed

3/4 cup grated Parmesan cheese

1/2 cup crumbled feta cheese

1 tablespoon red wine vinegar

1/4 teaspoon freshly ground black pepper

8 ounces cream cheese, cubed

Directions
Place first 10 ingredients in your slow cooker and mix well until combined. Top with cream cheese cubes and cover lid. Cook on low for 2 hours. Allow to cool down to room temperature before storing in the fridge. Be sure to pack it in a cooler and bring along crackers and pita to serve with it at the beach.

Try chilled soup for a day at the beach.

Chilled Squash Puree
What's one way to stay hydrated and nourished all at once? Eating a chilled soup. Try this recipe that features one of the season's top veggies: summer squash. Like the spinach dip recipe, prep for squash puree takes just minutes.

You'll Need:

2 tablespoons butter or margarine

1 medium onion, chopped

1 butternut squash, peeled, cubed

2 cups water

2 4-inch sprigs of fresh thyme

1 2-inch sprig fresh rosemary

1/4 teaspoon ground black pepper

1/8 teaspoon ground red pepper

4 chicken bouillon cubes

1 package cream cheese, cubed

Directions
Place all ingredients in your slow cooker and cover lid. Cook on low for 3 hours, then transfer mixture to a blender and puree. Allow it to cool down to room temperature before storing in the fridge. Pack it in your cooler and pour into individual cups for all of your hungry beach goers.

Due to the slow ramp up, and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Recipes can be increased or decreased by one quart size per the cooking instructions. For smaller sauces and dips that calls for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a 'slow cooker' within the recipes.

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.